Frej is the first of the new-wave, Scandinavian-influenced restaurant in New York that really delivers on flavor and atmosphere — it is a pleasure for all the senses. Given the constraints facing the tiny operation, this is no mean feat. Hopefully they will be able to carry on in a permanent form in the longer-term.

Frej (pronounced ‘fray’), the Williamsburg pop-up that only opens for three nights a week in a schizophrenic venue that wants to be many things to many hipsters, is the first New York restaurant of its ilk that fires on all cylinders. While influence has clearly been drawn from the Danish restaurant with a hat-trick to its name, Frej defies its own transient nature and distinctly feels like it is in the right place, at the right time …as Sam Elliot says in The Big Lebowski, it just “fits right in there.”

The two chefs — one raised in Sweden, one in Sydney, and both formerly of Corton — have come up with the perfect equation. The formula? It’s “5×2 = >$45,” meaning: they advertise five courses on their menu, but in reality you’ll likely get about ten dishes. Given the quality of the food, this is the most preposterously great value in tri-state fine dining you’re likely to find. But the $45 price of entry is only one of the reasons to go now.

You see, now that they’ve finally been discovered and reviewed by the big boys, it will be even harder to snag a coveted seat at the seven-table, Monday-Wednesday night restaurant that is bookable only via email. But you owe it to yourself to try. The food and overall dining experience really is that good.

If you had to label the food, you could call it New Yorkic™, as it combines the sensibilities of New Nordic cuisine with the produce of the New York area. And, they were so taken with Jane Herold’s earthenware, they use it exclusively in the restaurant. Sure, it resembles the now oft-duplicated dinnerware of that Danish restaurant, but it’s handmade in New York. Just like the food.

Operating out of a kitchen that is literally the size of your average closet, with very minimal equipment and no assistance in sight, these two chefs are cooking the food they like to eat and operating by their own rules. The result is subtle, yet intensely flavored dishes that are minimally plated but wholly memorable.

Sunchoke, Pear, Elderflower & Beef Liver

Highs from my meal in late March included a dish of “sunchokes, pear, elderflower and beef liver,” in which the ingredient listed last provided a tantalizing and binding flavor that had real staying power. Also stunning was a non-advertised course of “periwinkle, pork jowl, cabbage purée, pickled kohlrabi and bittercress.”

Soft Poached Egg, Scallop, Porcini & Cauliflower

But my favorite dishes of the night included one featuring the most translucent, sweet and succulent Maine shrimp I’ve tasted, a seriously divine fried veal sweetbread dish, with that trendy, orange-skinned Scandi rockstar (sea-buckthorn), padded out nicely with rosehip and miner’s lettuce. The cooking of the sweetbreads was perfectly judged, as were the textures surrounding it — something they pay very close attention to in their cooking. I was also enamored by a surprise dessert of (quite firm) goat milk custard that was flanked by seaweed shortbread crumbs, poached pear, allspice and crisped pear skin. It was one of the few savory desserts I have really savored.

The reason nearly all of the dishes are triumphant is that the chefs use a small number of high-quality, local suppliers and only select the best ingredients. Here, ‘best’ does not mean the most expensive produce, but rather off-cuts of meat and under-loved vegetables from which they will be able to tease out new and complex flavors, and that won’t cost and arm and a leg (although, in some cases, it may actually be leg they’re after).

Cardamom Parfait, Raspberry & Walnut

Still, for $45 a meal (excluding drinks, tax and service), I’m not quite sure how they can be making any money out of what is essentially a ten-course tasting menu of seriously considered small plates. This is likely the reason that Frej is only a pop-up … at some point, someone will be smart enough to snag this duo’s dynamic food, and help them open a more traditional restaurant. Let’s just hope they are able to stay true to their vision and the roots they’ve now firmly planted.

The list of all the dishes from my meal can be found below, and the current menu is available on their site. I don’t know if they always dish out two times what they promise, but if you happen to get a reservation, hopefully you’ll get lucky twice.

A word to the wine: they stock a full bar, and have a nice, concise wine list consisting of about ten versatile wines that pair nicely with a variety of flavors and range in price between $29-$49/bottle. We had a $39/bottle Loire red blend of Pineau d’Aunis and Gamay (called ‘Poivre et Sel’ from Olivier Lemasson), which was very pleasant for the duration of the meal.

*Note: I have dined at Frej once; our party paid for the entire cost of the meal; we were not given any ‘extras’ that other tables weren’t given also (to our knowledge); and were not known ahead-of-time by the house*